Artichoke Chicken Casserole Recipe

This recipe has evolved through generations to satisfy my family's fondness for artichokes. I enjoy preparing this for casual suppers as well as special-occasion dinners.—Roberta Green, Hemet, California

Nutritional Facts

Directions

In a small bowl, combine the artichokes, oil and garlic. Transfer to a greased 2-1/2-qt. baking dish. Top with chicken. Combine the soup, mayonnaise, lemon juice and curry; pour over the chicken. Sprinkle with cheddar cheese. Combine the bread crumbs, cheese and butter; sprinkle over top.

Bake, uncovered, at 350° for 30-35 minutes or until bubbly.Yield: 8 servings.

Originally published as Artichoke Chicken in Casserole Cookbook
2001, p34

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"I would definitely use less mayo & maybe 1 can of the soup but it was a very tasty dish. I would also use less bread crumbs. I used a seasoned bread crumbs that had Romano cheese in it & it seemed real salty. We enjoyed it."

"Adding to the other reviews, here's what I did. Used one can of soup, 1/2 cup mayo, a heaping 1/2 tsp of curry and also sauteed some mushrooms in butter and added them in. Panko breadcrumbs were great. It is thick this way but goes well served over brown rice."

"This actually is really quite good- but like everyone else I had to tweak it some- first of all one can of soup is all you need- I used cream of celery- otherwise I think with two cans you would need a straw to eat it- olive oil needs a miss- cook your chicken and mix all of the ingredients and add to pyrex dish then add sharp cheese and bread crumbs- I also added a half of lemon to give it more punch -we also like curry so added a little more-"